1. Prepare all the ingredients, first put water, honey, milk powder, fine sugar, high-gluten flour and fresh yeast into the bucket of the bread machine. The yeast should be placed on top of the high-gluten flour.
2. Then turn on the kneading function of the bread machine, knead until the dough is smooth and expanded, then add butter and salt, turn on the kneading function again and knead until the dough can pull out a thinner film.
3. The kneaded dough is taken out to divide 18 grams of white dough, and the remaining dough is ready to be added with matcha powder.
4. The remaining dough is about 272 grams, add 5 grams of matcha powder.
5. Knead the matcha powder completely into the white dough by hand kneading, and knead it evenly.
6. Just separate 18 grams of small white dough, and divide it into two portions. One portion is 10 grams for making bows, with red velvet liquid or red yeast powder added, and one portion is 8 grams for snowman, and the separated portion is 10 grams. Add red velvet liquid or red yeast powder to the dough and knead it evenly by hand.
7. Add colors and knead separately, put them in the box, and then cover the lid or plastic wrap for a shot. Pay attention to the opening when placing them. Don't put them too densely and leave some space out.
8. The dough is fermented at a temperature of 26 degrees, and the dough is twice as large. Dip your fingers with flour and poke a hole in the middle of the dough. The hole does not shrink and does not collapse. It is good for fermentation.
9. Grease the 7-inch hollow mold with butter and set it aside for later use.
10. After the dough is fermented, first take out the matcha dough and place it on the kneading mat to press and exhaust the steam, and then divide it into 16 equal parts.
11. Knead the divided small doughs into round shapes, first take 8 portions and put them in the hollow mold, and divide the gap between the two small doughs evenly.
12. The other 8 portions are placed in the gap between the two small doughs that have been placed before, and they should be staggered.
13. The 8 grams of white dough is divided into 4 portions, 2 grams each, and then kneaded into circles.
14. After kneading, stick the two small doughs tightly together, and then use a toothpick or other sharp object to poke holes in the white dough, one hole in the white dough, and two holes in the other.
15. Then put the colored sugar pellets into the hole, so that the little snowman is ready.
16. Move the finished snowman to the green dough and place it in the middle of the two small doughs.
17. Next, make the bow tie, flatten the red dough, and cut into 4 strips.
18. Take the long one in the middle and fold the two ends toward the middle.
19. Then take the long middle strip to wrap the middle and modify it into a knot.
20. Cut the remaining two pieces of dough into ribbons.
21. Then move the finished bow onto the bread Christmas ring.
22. Put everything in the mold after finishing.
23. The fermentation tank is adjusted to 36 degrees, the humidity is adjusted to 78%, and it is placed in the second heat, and it is good to be 1.5 times the size of the dough. If there is no fermentation tank at home, use the fermentation function of the oven, and adjust the fermentation function to about 35- 38 degrees, put a bowl of warm water under the oven at a temperature of about 40 degrees.
24. Take out the fermented dough and press it lightly with your fingers. The dough will rebound slowly and it will be fermented. Be careful not to leave it too much. It will not look good when it is baked.
25. The Changdi air oven is preheated up and down to 160 degrees in advance, and preheated for 10 minutes. After preheating, put the bread in the middle and lower layer of the oven, and the upper and lower fire is 140, and the baking time is 32 minutes.
26. Take it out of the oven and put it on the drying net to dry.
27. Prepare edible color pens in advance, or use bamboo charcoal powder + water to adjust into melanin, and draw expressions on the little snowman.
28. After the white chocolate melts in heat insulation water.
29. Dip a toothpick on the surface of the bread and just click a little bit to make a Christmas wreath.
Tips:1. The water absorption of each type of flour is different, 5 grams of water should be reserved to see if the dough is dry before adding
2. Do not send the first serve, the first serve will affect the second serve, and also affect the flavor of the finished product
3. Don't send too much for the second hair, the finished product will be deformed if it is too large
4. Pay attention to the temperature of the oven, adjust it according to the temperature of your own oven, the temperature of the recipe is only for reference
